Preparation time 25 minutes, plus 1 1/2 - 2 hours to rise and prove,
Cooking time 20 - 22 minutes,
Oven temperature 220°C, 425°F, gas 7,
Calories 270 per tea cake
450 g (1 lb) plain flour
1 teaspoon salt
2 teaspoons sugar
100 g (4 oz) currants
25 g (1 oz) fresh yeast
300 ml (1/2 pint) warm milk
melted butter to brush
1. Sift together the flour and salt. Add the sugar and currants. Cream the yeast with a little extra sugar and some of the warm milk.
2. Pour this mixture into a well in the centre of the flour, scatter flour lightly over the yeast and leave in a warm place for 10 minutes.
3. Add the rest of the milk, mix to a light dough and knead well. Cover the bowl with cling film or a cloth and put in a warm place to rise, until doubled in size, about 1 - 1 1/2 hours.
4. Knead again, divide into eight, roll and shape into round tea cakes. Prick each one with a fork. Put on a warmed greased tin, cover with a cloth and stand in a warm place to prove for 30 minutes.
5. Bake in a hot oven for 10 - 12 minutes, brush with melted butter and return to the oven for 10 minutes. Serve each cake split in half, lightly toasted and spread with butter.
Fresh yeast can be frozen. Wrap small pieces in cling film, then pack in a polythene bag. Store for up to 6 months.
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